A Taste of Thailand The Complete Thai Cookbook

A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authentic Thai Recipes A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authen�c Thai Recipes Urassaya Manaying TAB.A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authentic Thai Recipes A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authen�c Thai Recipes Urassaya Manaying TAB.

A Taste of Thailand The Complete Thai Cookbook with More Than 300 Authen c Thai Recipes! Urassaya Manaying TABLE OF CONTENTS Introduc on Thai Cooking Basics Basic Cooking Methods Handy Tools for Thai Cooking Basic Food Subs tu ons Thai Curry Pastes, Marinades, and Other Concoc ons Asian Marinade — Asian Marinade — Black Bean Paste Chili Tamarind Paste Chili Vinegar Coconut Marinade Green Curry Paste — Green Curry Paste — Lemon Chili Vinegar Lemongrass Marinade Malaysian Marinade Minty Tamarind Paste Northern (or Jungle) Curry Paste Red Curry Paste (Page 17) — Red Curry Paste (Page 17) — Shredded Fresh Coconut Southern (or Massaman) Curry Paste Tamarind Concentrate Tamarind Marinade Thai Grilling Rub Thai Marinade — Thai Marinade — Thai Marinade — Thai Vinegar Marinade Yellow Bean Sauce Dipping Sauces, Salsas, and Vinaigre es 5-Minute Dipping Sauce Banana, Tamarind, and Mint Salsa Ginger-Lemongrass Vinaigre e Jalapeño-Lime Vinaigre e Mango-Cucumber Salsa Mango-Pineapple Salsa Mint-Cilantro “Chutney” Minty Dipping Sauce Peanut Dipping Sauce — Peanut Dipping Sauce — Peanut Dipping Sauce — Peanut Pesto Quick Hot Dipping Sauce Spicy Thai Dressing Sweet-and-Sour Dipping Sauce Thai-Style Plum Dipping Sauce Appe zers 3-Flavor Rice S cks Basil and Shrimp Wedges Chicken, Shrimp, and Beef Satay Chinese-Style Dumplings Cold Sesame Noodles Crab Spring Rolls Crispy Mussel Pancakes Curried Fish Cakes Fried Tofu with Dipping Sauces Fried Won Tons Mee Krob Omelet “Egg Rolls” Pork Toast Triangles Pork, Carrot, and Celery Spring Rolls Rice Paper Rolls Salt-Cured Eggs Shrimp Toast Skewered Thai Pork Son-in-Law Eggs Spicy Coconut Bundles Spicy Ground Pork in Basil Leaves Spicy Scallops Thai Fries Soups Asian Chicken Noodle Soup Chicken Soup with Lemongrass Chilled Mango Soup Lemony Chicken Soup Pumpkin Soup Spicy Seafood Soup Thai-Spiced Beef Soup with Rice Noodles Tom Ka Kai Tom Yum Vegetarian Lemongrass Soup Salads Asian Noodle and Vegetable Salad Crunchy Coconut-Flavored Salad Cucumber Salad with Lemongrass Fiery Beef Salad Grilled Calamari Salad Papaya Salad Shrimp and Noodle Salad Spicy Rice Salad Spicy Shrimp Salad Sweet-and-Sour Cucumber Salad Thai Dinner Salad Thailand Bamboo Shoots Thailand Seafood Salad Zesty Melon Salad Meat Dishes Green Curry Beef Curried Beef and Potato Stew Red Beef Curry Hot and Sour Beef Grilled Ginger Beef Thai Beef with Rice Noodles Minty S r-Fried Beef Chilied Beef Pork and Eggplant S r-Fry Pork with Garlic and Crushed Black Pepper Bangkok-Style Roasted Pork Tenderloin Chiang Mai Beef Barbecued Pork on Rice Lemongrass Pork Pork and Spinach Curry Thai-Style Beef with Broccoli Pork with Tomatoes and S cky Rice Cinnamon Stewed Beef Chicken Dishes Basil Chicken Brandied Chicken Chicken with Black Pepper and Garlic Chili-Fried Chicken Fragrant Roast Chicken Ginger Chicken Jungle Chicken Lemongrass Chicken Skewers Red Chili Chicken Siamese Roast Chicken Sweet-and-Sour Chicken Tamarind S r-Fried Chicken with Mushrooms Thai Cashew Chicken Thai Glazed Chicken Thai-Style Green Curry Chicken Fish and Seafood Dishes Baked Redfish with Lime Vinaigre e Basil Scallops Broiled Salmon with 5-Spice Lime Bu er Clams with Hot Basil Curried Mussels Curried Shrimp with Peas Lime-Ginger Fillets Marinated Steamed Fish Quick Asian-Grilled Fish Roasted Southeast Asian Fish Seafood S r-Fry Seared Coconut Scallops Snapper Baked with Fish Sauce and Garlic Steamed Mussels with Lemongrass Steamed Red Snapper S r-Fried Shrimp and Green Beans Vegetable Dishes Asian Grilled Vegetables Curried Green Beans Gingered Green Beans Green Beans with Macadamia Nut Sauce Roasted Asian Cauliflower Grilled Eggplant with an Asian Twist Japanese Eggplant with Tofu Pumpkin with Peppercorns and Garlic Southeastern Vegetable Stew Spicy S r-Fried Corn S r–Fried Black Mushrooms and Asparagus Thai Pickled Vegetables Thai Vegetable Curry Thai–Style Bean Sprouts and Snap Peas Thai-Style Fried Okra Tropical Vegetables Vegetables Poached in Coconut Milk Vegetarian S r-Fry Noodle Dishes Broccoli Noodles with Garlic and Soy Chiang Mai Curried Noodles Clear Noodles with Baked Shrimp Curried Rice Noodles with Tofu and Egg Fire Noodles Flowered Lime Noodles Pad Thai Panang Mussels and Noodles Pan–Fried Noodles Poached Chicken Breast with Peanut Sauce and Noodles Rice S ck Noodles with Chicken and Vegetables Sesame Noodles with Veggies Spicy Egg Noodles with Sliced Pork Thai Noodles with Chicken and Pork Rice Dishes Basic S cky Rice Basic White Rice Chicken Fried Rice Curried Rice Dill Rice Far East Fried Rice Flavorful Steamed Rice Fragrant Brown Rice Fragrant White Rice Fried Rice with Chinese Olives Fried Rice with Pineapple and Shrimp Fried Rice with Tomatoes Ginger Rice Lemon Rice Shrimp Rice Sweet-Spiced Fried Rice Vegetarian Fried Rice Desserts Banana Coconut Soup Bananas Poached in Coconut Milk Citrus Fool Coconut Custard Coconut-Pineapple Soufflé for Crispy Crepes with Fresh Fruit Fresh Oranges in Rose Water Lemongrass Custard Mango Fool Mango Sauce over Ice Cream Pineapple Rice Pineapple-Mango Sherbet Pumpkin Custard Pumpkin Simmered in Coconut Milk Steamed Coconut Cakes S cky Rice with Coconut Cream Sauce Sweet S cky Rice Taro Balls Poached in Coconut Milk Tofu with Sweet Ginger Tropical Coconut Rice Tropical Fruit with Ginger Creème Anglaise Watermelon Ice Drinks and Teas Fresh Coconut Juice Ginger Tea Iced Sweet Tea Lemongrass Tea Mango Bellini Royal Thai Kir Super-Simple Thai Iced Tea Thai “Mar nis” Thai Iced Tea Thai Limeade Thai-Inspired Singapore Sling Tropical Fruit Cocktail Thai-Inspired Cooking Asian 3-Bean Salad Asian Carrot S cks Asian Couscous Salad Asian Marinara Sauce Asian Ratatouille Asian-Inspired Chicken and Wild Rice Soup Chicken Salad — Chicken Salad — Chicken Salad—3 Crazy Coconut Pie Cream of Coconut Crabmeat Dip Crunchy Sprout Salad Grilled Lobster Tails with a Lemongrass Smoke Grilled Steak with Peanut Sauce Jicama, Carrot, and Chinese Cabbage Salad Lime Bu er Cake Many Peas Asian-Style Salad Marinated Mushrooms Meringues with Tropical Fruit Peanut-Potato Salad Pickled Chinese Cabbage Southeast Asian Asparagus Southeast Asian Burgers Spicy Shrimp Dip Thai Chicken Pizza Thai Pasta Salad Thai-Flavored Green Beans Thai-Spiced Guacamole Thai-Style Grilled Pork Chops Regional Cuisines 5-Spiced Vegetables Almond “Tea” Banana Brown Rice Pudding Basic Vietnamese Chili Sauce Beef Cambogee Cambodian Beef with Lime Sauce Cambodian-Style Pan-Fried Chicken and Mushrooms Cardamom Cookies Chapa Chilied Coconut Dipping Sauce Cucumber Raita Fruit in Sherried Syrup Garam Masala Happy Pancakes Honeyed Chicken Hot Noodles with Tofu Indian-Scented Cauliflower Mango Chutney Minted Vegetables Mulligatawny Soup Oyster Mushroom Soup Peninsula Sweet Potatoes Pork Medallions in a Clay Pot Potato Samosas Punjab Fish Red Curry Cambogee Roasted Duck, Melon, and Mango Salad Shrimp “Pâté” Singapore Noodles Singapore Shellfish Soup Singapore Shrimp Spice-Poached Chicken Sweet Cambodian Broth with Pork and Eggs Sweet-and-Sour Vegetables Tamarind Dipping Sauce Tandoori Chicken Tea-Smoked Chicken Tropical Fruits with Cinnamon and Lime Vietnamese Bananas Vietnamese Oxtail Soup Vietnamese Pork S cks About the Author Ingredients: ¼ cup oyster sauce package rice s cks, soaked in hot water un l tender and drained 1–2 teaspoons red pepper flakes cups cooked meat or shrimp in bite-sized pieces green onions, trimmed and thinly cut tablespoons minced ginger tablespoons vegetable oil teaspoons soy sauce tablespoons curry powder cloves garlic, minced Direc ons: Heat the vegetable oil in a wok or big frying pan on moderate to high heat Put in the garlic and the ginger S r-fry un l tender Put in the cooked meat or shrimp, green onion, and red pepper flakes to the wok; s r-fry un l hot Mix in the oyster sauce, curry powder, and soy sauce Put in the rice noodles and toss Serve instantly Yield: Servings 2–3 SINGAPORE SHELLFISH SOUP Ingredients: ¼ cup chopped cilantro (14-ounce) can coconut milk (1-inch) piece ginger, peeled and chopped 7-ounce package of rice noodles, soaked in hot water un l so cup bean sprouts pound big raw shrimp, peeled, shells reserved pound mussels, cleaned and debearded tablespoon anchovy paste tablespoon ground coriander tablespoon lime zest teaspoon turmeric 1–2 tablespoons fish sauce cloves garlic, minced tablespoons vegetable oil, divided serrano chilies, seeded and chopped stalks lemongrass, outer layers removed, inner core thinly cut small shallots, peeled and cut big scallops, cut horizontally into 2–3 pieces, depending on their size Lime wedges Yield: Servings 6–8 Direc ons: In a moderate-sized-sized deep cooking pan heat tablespoon of the oil on moderate to high heat and fry the shrimp shells un l pink Put in cups of water to the pan and bring to its boiling point; decrease the heat and simmer for half an hour Strain the shells from the broth, then boil the broth un l it is reduced to cups In a big frying pan, bring ½ cup of water to its boiling point Put in the mussels, cover, and allow to steam un l opened, approximately five minutes Discard any mussels that have not opened Strain the cooking liquid and save for later Shell all but about of the mussels; set the mussels aside Put the lemongrass, chilies, garlic, ginger, shallots, anchovy paste, and tablespoons of water in a food processor Process to make a thick paste, pu ng in more water if required Heat the rest of the vegetable oil in a big soup pot on moderate heat Put in the lemongrass paste and fry, s rring constantly, un l mildly browned, approximately ten minutes Mix in the turmeric and ground coriander and cook for a minute more Put in the shrimp broth and mussel cooking liquid to the pot, s rring to dissolve the paste Bring to its boiling point, reduce heat, and simmer for ten to fi een minutes Put in the coconut milk and fish sauce; return to its boiling point Put in the noodles and lime zest; simmer for a couple of minutes Put in the shrimp and simmer for a couple of minutes more Put in the scallop slices A er half a minute or so, put in the shelled mussels and bean sprouts Lightly s r un l blended To serve, ladle the soup into deep soup bowls Decorate using the mussels in their shells, drizzle with chopped cilantro and the juice from a lime wedge over the top of each container SINGAPORE SHRIMP Ingredients: ¼ cup green onion slices ¼ teaspoon Chinese 5-spice powder can coconut milk clove garlic, minced cup cut domes c mushrooms teaspoon minced ginger 1½ pounds cooked shrimp tablespoons vegetable oil teaspoons hoisin sauce teaspoons oyster sauce teaspoons Red Curry Paste (Page 17) Salt and pepper to taste Direc ons: In a wok or big sauté pan, heat the vegetable oil on moderate to high Put in the mushrooms, green onions, garlic, and ginger; s r-fry for two to three minutes Mix together the hoisin sauce, oyster sauce, and curry paste, and 5-spice powder un l well blended Put in the mixture to the wok Mix in the coconut milk and tweak seasoning to taste with the salt and pepper Put in the shrimp and bring to a simmer Cook for one to two minutes un l the shrimp are thoroughly heated Yield: Servings SPICE-POACHED CHICKEN Ingredients: ¼ cup light soy sauce ¼ teaspoon dried tangerine peel (dried orange peel can be subs tuted) ½ teaspoon whole black peppercorns ½ teaspoon whole cloves (2-inch) cinnamon s ck cardamom pod whole star anise tablespoons sugar 4–6 boneless, skinless chicken breasts cups water Direc ons: Put the star anise, peppercorns, cloves, cinnamon s ck, cardamom pod, tangerine peel, and water in a stew pot Bring the mixture to its boiling point using high heat Let boil un l the poaching liquid is reduced to cups Mix in the soy sauce and the sugar Return the liquid to its boiling point Put in the chicken breasts and reduce to a simmer Poach the breasts un l done, approximately twenty minutes Yield: Servings 4–6 SWEET CAMBODIAN BROTH WITH PORK AND EGGS Ingredients: ½ teaspoon freshly ground black pepper ½ teaspoon salt big pork tenderloin, cut into bite-sized cubes cup fish sauce cup sugar cup thinly cut bamboo shoots cups water tablespoons soy sauce 6–8 hard-boiled eggs Rice, cooked in accordance with package direc ons Direc ons: Bring the water to its boiling point in a big deep cooking pan Put in the soy sauce, black pepper, salt, sugar, fish sauce, and hard-boiled eggs; simmer for fi een minutes Put in the cubed pork and the bamboo shoots and simmer for another thirty minutes Lower the heat to low, cover, and allow to simmer for two to three hours Adjust seasonings to taste To serve, mound some rice on the bo om of soup bowls Ladle soup over the rice Yield: Servings 4–6 SWEET-AND-SOUR VEGETABLES Ingredients: ¼ cup rice vinegar big green pepper, seeded and slice into bite-sized pieces cup brown sugar cup cut carrots cup fresh pineapple chunks cup unsweetened pineapple juice cup water, divided onion, cut teaspoon grated ginger cloves garlic, crushed tablespoons cornstarch tablespoons soy sauce cups broccoli green onions, trimmed and slice into 1-inch lengths Direc ons: Put the carrots, onion, green pepper, garlic, and ginger in a big deep cooking pan with ½ cup of the water Bring the water to its boiling point and allow to cook for five minutes, s rring regularly Put in the broccoli, green onions, and the rest of the ½ cup of water Bring the water to its boiling point; reduce the heat, cover, and allow to simmer for five minutes In the mean me, in a small container, me culously mix the pineapple juice, rice vinegar, soy sauce, brown sugar, and cornstarch Put in the pineapple juice mixture and the pineapple chunks to the wok Raise the heat to moderate and cook, s rring nuously, un l the sauce becomes thick Yield: Servings TAMARIND DIPPING SAUCE Ingredients: ½ teaspoon ground fennel cup hot water teaspoon ground cumin teaspoon salt teaspoons brown sugar teaspoons grated ginger tablespoons tamarind pulp Lemon juice to taste Direc ons: Put the tamarind pulp in a small container Pour boiling water over the pulp and allow to soak un l so , approximately fi een minutes Break up the pulp and then strain the tamarind water through a fine-mesh sieve, using the back of a spoon to push the pulp through, but leaving the tough fibers Mix in the rest of the ingredients and let the tamarind sauce sit for minimum fi een minutes before you serve Yield: Approximately 1¼ cups TANDOORI CHICKEN Ingredients: ½ cup plain yogurt ½ teaspoon saffron threads tablespoon grated ginger 1½ teaspoons Garam Masala small garlic cloves, minced tablespoons ghee, melted teaspoons paprika teaspoons salt skinless chicken breasts skinless chicken legs teaspoon chili powder Direc ons: Using a small, sharp knife, make three to (¼-inch-deep) slits in each piece of chicken Set aside in a container big enough to hold all of the pieces Put the saffron in a small sauté pan on moderate heat and toast for roughly half a minute Put the saffron on a small plate and let it cool and crumble Mix the saffron into the yogurt Grind together the ginger, garlic, garlic, salt, chili pepper, paprika, and garam masala Mix the spice mixture into the yogurt Pour the yogurt over the chicken, ensuring that all of the pieces are coated Cover and marinate overnight flipping the pieces in the marinade every so frequently Preheat your oven to 450 degrees Put in the ghee to a roas ng pan big enough to hold al of the chicken pieces Put in the chicken, breast side down Ladle some of the ghee over the pieces Roast for about ten minutes Turn the pieces over, coat again, and nue roas ng for five minutes Turn them again and roast for another five minutes Turn last me (breasts must be up); coat and cook un l done, approximately more minutes Yield: Servings TEA-SMOKED CHICKEN Ingredients: ½ cup brown sugar ½ cup cooked rice ½ cup green tea leaves ½ teaspoon salt teaspoon sesame oil teaspoons rice wine 6–8 boneless, skinless chicken breasts Direc ons: Swi ly wash the chicken breasts under cold water and pat dry Drizzle with the salt and rice wine Set aside in your fridge for half an hour In the mean me, prepare the wok: Coat the bo om using a sheet of aluminium foil Put the tea leaves, brown sugar, and rice on the bo om of the wok and toss to blend Place a wire grill rack on the wok Heat the wok on moderate to high heat Place the chicken on the rack and cover with a ght-fi ng lid Remove the heat a er smoke starts to emit from the wok, but leave it on the burner for about ten minutes or un l the chicken is thoroughly cooked Brush the chicken with the sesame oil Serve immediately Yield: Servings 6–8 TROPICAL FRUITS WITH CINNAMON AND LIME Ingredients: ½ teaspoon sesame oil ½–1 teaspoon cinnamon Pinch of salt tablespoons honey cups of tropical fruits, such as mango, papaya, bananas, melons, star fruit, kiwi, etc., (anything really) cut into bite-sized pieces Zest and juice of limes Direc ons: Mix the lime zest and all but about of the lime juice in a small container Slowly sprinkle in the honey, whisking to make a smooth mixture Whisk in the sesame oil, cinnamon, and salt Adjust flavor to your preference with more lime juice if required Put the fruit in a big serving container Pour the cinnamon-lime dressing over the fruit, toss to blend, and allow to rest in your fridge for fi een minutes before you serve Yield: Servings 6–12 VIETNAMESE BANANAS Ingredients: tablespoon grated ginger Grated zest of orange tablespoons brown sugar tablespoons bu er tablespoons shredded coconut (unsweetened) teaspoons toasted sesame seeds tablespoons lime juice bananas, peeled and cut in half along the length tablespoons orange liqueur Direc ons: Heat a small nons ck pan using high heat Put in the coconut and cook, s rring nuously, un l a golden-brown colour is achieved Take away the coconut from the pan and save for later In a big sauté pan, melt the bu er on moderate to high heat Mix in the brown sugar, the ginger, and orange zest Put the bananas in the pan, cut-side down, and cook for one to two minutes or un l the sauce begins to become s cky Turn the bananas over to coat in the sauce Put the bananas on a heated serving pla er and cover using aluminium foil Return the pan to the heat and me culously mix in the lime juice and the orange liqueur Using a long-handled match, ignite the sauce Allow the flames to die down and then pour the sauce over the bananas Drizzle the bananas with the toasted coconut and the sesame seeds Serve instantly Yield: Servings VIETNAMESE OXTAIL SOUP Ingredients: ẳ cup chopped cilantro ẵ pound bean sprouts (7-ounce) package rice s cks, soaked in hot water un l tender and drained green onion, trimmed and thinly cut small cinnamon s ck tablespoon vegetable oil tablespoon whole black peppercorns whole star anise garlic cloves, peeled and crushed limes, cut into wedges medium carrots, peeled and julienned medium onions tablespoons fish sauce (½-inch) pieces ginger, peeled serrano chilies, seeded and thinly cut pounds meaty oxtails Freshly ground black pepper to taste Direc ons: Cut of the onions into ¼-inch slices Heat the vegetable oil in a moderate-sized sauté pan on moderate to high heat Put in the onion slices and sauté un l they barely start to brown Drain the oil from the browned onion and save for later Slice the rest of the onion into paper-thin slices Cover using plas c wrap and save for later Wash the oxtails in cold water and put them in a stock pot Cover the tails with cold water and bring to its boiling point Lower the heat and skim any residue that has come to the surface Let simmer for fi een minutes Put in the browned onions, ginger, carrots, cinnamon, star anise, peppercorns, and garlic Return the stock to a simmer and cook for to hours, pu ng in water if required When the broth is done, skim off any addi onal residue Take away the oxtails from the pot and allow to cool un l easy to handle Take away the meat from the bones Posi on the meat on a pla er and decorate it with the cut green onions Discard the bones Strain the broth and return to the stove Put in the fish sauce and black pepper to taste Keep warm On a second pla er, posi on the bean sprouts, chopped cilantro, cut chilies, and lime wedges Bring a pot of water to its boiling point Plunge the so ened rice noodles in the water to heat Drain To serve, place a por on of the noodles in each container Set a tureen of the broth on the table together with the pla er of oxtail meat and the pla er of accompaniments Let your guests serve themselves Yield: Servings 6–8 VIETNAMESE PORK STICKS Ingredients: For the pork: ¼ teaspoon Chinese hot chili oil ¼ teaspoon sugar ½ cup chopped basil ½ cup chopped cilantro ½ cup chopped mint (½-inch) piece ginger, peeled and minced clove garlic, minced green onion, trimmed and minced pound lean ground pork tablespoon soy sauce 1¼ teaspoons lemon juice 12 bamboo skewers, soaked in water 12 Boston or leaf le uce leaves teaspoons vegetable oil big water chestnuts, minced teaspoon salt For the dipping sauce: ½ cup soy sauce (1-inch) piece ginger, minced teaspoon oyster sauce garlic cloves, minced teaspoons sugar tablespoons water tablespoons lemon juice Pinch of cayenne pepper Direc ons: To prepare the pork: In a big container, use your hands to me culously mix the ground pork, water chestnuts, garlic, green onion, soy sauce, vegetable oil, lemon juice, ginger, sugar, chili oil, and salt Split the mixture into 12 por ons Shape each por on into a cylinder about inches by inch Cau ously insert a bamboo skewer through each cylinder along the length Set aside Put the le uce leaves, cilantro, mint, and basil in separate serving bowls Place in your fridge un l ready to serve To prepare the dipping sauce: In a small deep cooking pan mix all the sauce ingredients Bring the mixture to its boiling point on moderate to high heat Decrease the heat and simmer for five minutes Take away the sauce from the heat and allow to cool Prepare a charcoal or gas grill Put the skewers in a grill basket, ensuring they are ghtly held but not squashed Grill the skewers un l the pork is thoroughly cooked and the outside is crunchy, approximately ten to fi een minutes flipping the basket regularly To serve, pour each guest some of the dipping sauce into a small individual container Put the bowls of cilantro, mint, and basil in the center of the table Put le uce leaves and pork skewers on each guest's plate To assemble, have each guest slide the pork from the skewer onto a le uce leaf Drizzle the pork with some of the herbs to taste Roll the le uce around the pork and dip in the sauce Yield: Servings ABOUT THE AUTHOR Born and brought up in Thailand, Urassaya Manaying is a professional cook and nutri onist who specializes in tradi onal Thai recipes She is best known for her cookbooks on Thai Cooking ... Southern (or Massaman) Curry Paste Tamarind Concentrate Tamarind Marinade Thai Grilling Rub Thai Marinade — Thai Marinade — Thai Marinade — Thai Vinegar Marinade Yellow Bean Sauce Dipping Sauces,... Peanut-Potato Salad Pickled Chinese Cabbage Southeast Asian Asparagus Southeast Asian Burgers Spicy Shrimp Dip Thai Chicken Pizza Thai Pasta Salad Thai- Flavored Green Beans Thai- Spiced Guacamole... “Mar nis” Thai Iced Tea Thai Limeade Thai- Inspired Singapore Sling Tropical Fruit Cocktail Thai- Inspired Cooking Asian 3-Bean Salad Asian Carrot S cks Asian Couscous Salad Asian Marinara Sauce